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Creamy Truffle Mushroom Vol au Vents

Creamy Truffle Mushroom Vol au Vents

Sharing Dish | with Hard Italian Style Cheese and Chives
5.0(8)
Recipe Development Team
Recipe Development TeamUpdated on April 02, 2026
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Calories
: 
881 kcal
Protein
: 
17.4g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten)

180 grams

Sliced Mushrooms

1 unit(s)

Garlic Clove

1 bunch(es)

Chives

15 grams

Wild Mushroom Paste

75 grams

Creme Fraiche

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 sachet(s)

Truffle Zest

Not included in your delivery

75 milliliter(s)

Water

1 tbsp

Olive Oil

Energy (kJ)3688 kJ
Energy (kcal)881 kcal
Fat59.8 g
of which saturates32.5 g
Carbohydrate68.6 g
of which sugars11.7 g
Dietary Fibre4 g
Protein17.4 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Garlic Press
•Chopping Board
•Fork
•Knife
•Baking Tray
•Brush
•Baking Paper
•Medium Saucepan

Instructions

To Start
1

a) Remove the puff pastry from your fridge and allow to come up to room temperature.

b) Preheat your oven to 220°C/200°C fan/gas mark 7.

Prep the Pastry
2

a) Cut the pastry into 6 equal squares. Place 2 squares side-by-side on another lined baking tray and poke holes in them using a fork.

b) Leaving a 2cm border, cut the centre from the remaining 4 squares. These are your border pieces. TIP: Save the centre pieces for another recipe.

Voila! Vol-au-Vents!
3

a) Brush a little water onto each border piece, then stack 2 border pieces on top of each pastry square on the lined baking tray, wet-side down, ensuring the edges and corners of each piece line up. These are your vol-au-vents!

b) Place the vol-au-vents onto the middle shelf of your oven until puffed and golden, 20-25 mins. Turn halfway through cooking.

Fry the Mushrooms
4

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sliced mushrooms to the pan.

b) Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

c) In the meantime, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).

d) Once the mushrooms have browned, add the garlic to the pan and cook for 1 min more. 

Up the Flavour
5

a) Stir the water for the sauce (see pantry for amount) and wild mushroom paste into the mushroom pan. TIP: If your wild mushroom paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

c) Once thickened, stir in the creme fraiche and hard Italian style cheese. Simmer for 1 min.

d) Stir through the truffle zest (add less if you prefer a milder truffle taste) and three quarters of the chives.

Assemble and Serve
6

a) Once the vol-au-vents are baked, push down the centre with the back of a spoon, then allow them to cool slightly, 5 mins.

b) Place on your serving platter, then divide the truffle mushroom mixture evenly between the vol-au-vents.

c) Sprinkle over the remaining chives to finish.

Enjoy!

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